Morocco · Morocco

Pastilla de Poisson Sfiha (Moroccan Seafood Pastilla)

Name: Pastilla de Poisson Sfiha (Moroccan Seafood Pastilla)
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6 servings
Cuisine: Morocco
Ingredients: mixed seafood, diced 800 g; potatoes, sliced 600 g; carrots, sliced 200 g; celery, chopped 120 g; onion, chopped 200 g; phyllo pastry sheets 14 pieces; flaked almonds 120 g; ground cinnamon 6 g; powdered sugar 80 g; fresh parsley 30 g; butter 100 g; fish stock 500 ml; lemon juice 20 ml

Seafood and potato in flaky pastry with almonds and cinnamon.

85 minutes · 6 servings · Moderate

Pastilla de poisson sfiha is the form sold in smaller pastries, closer to a filled cone than to the whole family-sized pie. Seafood and potato are cooked down so the filling does not leak through the pastry in the oven. Almonds and cinnamon still go on, which is the concession that keeps it recognisably a pastilla rather than a plain turnover.

Ingredients

mixed seafood, diced800 g
potatoes, sliced600 g
carrots, sliced200 g
celery, chopped120 g
onion, chopped200 g
phyllo pastry sheets14 pieces
flaked almonds120 g
ground cinnamon6 g
powdered sugar80 g
fresh parsley30 g
butter100 g
fish stock500 ml
lemon juice20 ml

Directions

1
Simmer the seafood, potato, carrot, celery and onion in stock 20 minutes.
2
Season with lemon, salt and parsley; cool.
3
Layer filo, almonds, then the filling; repeat and cap with filo.
4
Brush with butter; bake at 190C for 25 minutes until deep golden.
pastilla is deep golden and crisp
5
Dust with powdered sugar and cinnamon.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content